Cappuccino Mousse Flan

1 cups plain chocolate biscuit crumbs
cup butter, melted
White Chocolate Cream:
3 oz white chocolate, chopped
cup cream
Mocha Mousse:
6 oz dark chocolate, melted<
cup butter, melted
2 egg yolks
3 tsps instant coffee powder
2 tsps water
cup cream, extra
1 cups cream
1 tsp cocoa powder

1. Combine the biscuit crumbs and melted butter in a bowl; mix well.  Press the mixture into base and sides of a 23 cm round flan tin.  Refrigerate for 20 minutes or until firm.

2. White Chocolate Cream: Place white chocolate and cream in a small heatproof bowl, stir over simmering water until chocolate melts and mixture is smooth.  Spread over base of prepared flan.  Refrigerate until set.

3. Mocha Mousse: Combine chocolate, melted butter, cream, egg yolks, and water in a large bowl; mix well.  Using electric beaters, whip cream until firm peaks form; fold through chocolate mixture.  Spread into prepared flan case, refrigerate until firm.

4. Topping: Just before serving, whip cream until soft peaks form, spread over mousse and dust lightly with sifted cocoa.

     Serves 8.